VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS
These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.
Provided by the80srule
Categories Breads
Time 35m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
- Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
- Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
- Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
- Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
- Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
- Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
- Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
- Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.
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